Our Story
Ten years of
slow bread.
Angelina opened this bakery on Mercer Street in 2003 with a flour-dusted apron, a wooden peel, and a sourdough starter she carried from her grandmother's kitchen in Sicily. What started as a weekend stall at the local farmers' market grew into a neighborhood fixture — the kind of place where regulars know the baker by name and the bread always arrives at the right hour.
We still bake the same way. No industrial proofers. No time savings that cost flavor. Just flour, water, salt, and patience — the way bread was meant to be made.
2003
Year founded
48h
Minimum fermentation
22+
Years in SoHo
